. . . . . . . . . . . . 
. . . . . . . . . . . .CHEROKEE PEPPER POT SOUP
. . . . . . . . . . . .A hearty meat and vegetable soup!
1 lb. Venison or beef short ribs or shanks
2 qt. Water
2 lg. onions, quartered
2 ripe tomatoes, seeded & diced
1 lg. Sweet bell pepper, seeded and diced
1 cup fresh or frozen okra
1/2 cup diced potatoes
1/2 cup sliced carrots
1/2 cup fresh or frozen corn kernels
1/4 cup chopped celery
salt & ground pepper to taste
Put meat, water, and onions in a heavy soup kettle.
Cover and bring to a boil over high heat.
Reduce heat to low and simmer for 3 hours.
Remove meat, let cool, and discard bones, returning meat to pot.
Stir in remaining vegetables and simmer, partially covered for 1 1/2 hours.
Season with salt and pepper.
Serves: 4 to 6
RETURN TO
AMERICAN INDIAN RECIPES
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